Fine Chocolate Industry Association 

        Mark your calendars, register to attend
and get ready to celebrate!

Saturday, January 21, 2017 
InterContinental San Francisco Hotel


FCIA is kicking off a year-long 10-year anniversary celebration in San Francisco at
Elevate Chocolate - Winter 2017 on January 21st.

Registration is open now! 

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FCIA in the News

Check out articles that mention FCIA or where FCIA contributed . . .


Linking fine flavor characteristics to genotype

The best tasting chocolates in the world are poised for extinction. As growers continue to remove or replace fine flavor cacao trees with less flavorful, high-yield, disease-resistant cacao hybrids and clones, a world of ordinary flavor dominates the chocolate universe. Connecting genetics to flavor offers an important new way to protect and preserve the finest flavors for future generations. Alas, no genetic initiative has ever focused on flavor first. Until now. Read more.....
FCIA Winter Membership Campaign
Not yet a member of FCIA?  
There's no better time to join than during the
FCIA Winter Membership Campaign.  
You'll save big time.  Check it out.


Supporting Partners

Check out our new Supporting Partners page listing events, activities,
educational offerings and more of value to you.


FCIA Member Happenings
FCIA Members - got some news?  Let us know and we'll help spread the word.

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Thirty-Seven Chocolates featured in

Edible Philly

FCIA member, Estelle Tracy, writes about her foray into the world
of American craft chocolate. Looking for a purpose and a need to feel accomplished,
Estelle decided to sample 37 chocolate bars in the months leading up to her 37th birthday.
Estelle discovered chocolate made by fellow FCIA members: Dandelion Chocolate,
Guittard, Letterpress Chocolate, Scharffen Berger and Tcho.
Read about her journey featured in Edible Philly.

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Voila Chocolat Announces Opening of New
Pop-Up Chocolate Shop

Please visit the Viola Chocolat website

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Guittard Chocolate Company’s Thalia A. Hohenthal
Inducted into the Candy Hall of Fame in 2016

FCIA is proud to share this good news about one of our valued members.  Read more.

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Behind the Bar with HEXX Chocolate

Nevada’s first and only bean-to-bar chocolate maker, HEXX Chocolate + Confexxions,
has introduced a new chocolate kitchen tour and deluxe tasting,
“Behind the Bar with HEXX Chocolate,” with reservations now available. Read more . . .

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FCIA Member Amano Artisan Chocolate featured at 
Fifth Annual Caputo's Chocolate Festival 

Caputo's Market & Deli is proud to announcing the Fifth Annual Caputo's Chocolate Festival, featuring Utah's
very own Amano Artisan Chocolate (and FCIA member), taking place on November 17th, 2016.
All details regarding the event are listed in the  press release



Art Pollard, FCIA Member & Master Chocolate Maker
(photo courtesy of Red, White & Chocolate)

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Dancing Lion Chocolate 
Acknowledged by "Dessert Professional"

FCIA is proud to announce that FCIA Board Member and master chocolatier 

Richard Tango-Lowy of Dancing Lion Chocolate has been selected by New York based 

Dessert Professional Magazine as one of the Top Ten Chocolatiers in North America for 2016. 

Check out the media release for more details.

Congratulations, Dancing Lion Chocolate.

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Check out Dr. Kristy Leissle's updated talk recently published by Dandelion Chocolate
about what the word "artisan" really means 
in the fine chocolate community today and how it has changed.


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Red, White & Chocolate Road Trip

FCIA Executive Director, Karen Bryant,  completed a 2-month cross-country personal road trip exploring the people, companies and dynamics shaping the US chocolate experience.

Blog posts chronicling this adventure can be viewed at
Learn more about 
Red, White & Chocolate


The Fine Chocolate Industry Association (FCIA) is the only organization focused 100% on supporting fine chocolate professionals. We promote the artistry and craftsmanship of the chocolate professional focused on producing superior products made from premium chocolate and natural ingredients. We believe in using best practices in cacao processing and chocolate production; and transparent labeling and marketing practices.

Who is eligible to become an FCIA member?

FCIA membership includes professionals involved in chocolate from blossom to bonbon and bar: growers/producers, chocolatiers, chocolate makers, pastry chefs, chocolate manufacturers, marketers, writers, educators and specialty retailers.

If you are a professional in the fine chocolate industry or focused on supporting the fine chocolate niche of this industry - and agree with our Vision & Mission, we invite you to consider membership.  There's a level to fit everyone.

"Our membership in the FCIA has produced much greater ROI than we anticipated. Meeting and consulting with other members of the artisan chocolate community plus key vendors allows us to keep on top of where the industry is heading, and in turn, provide a better overall product for our customers."
Chris & Darcie Farro, The Art of Chocolat
Become an FCIA Member

We celebrate our members and the fine products they create.

Our members include:

  • Chocolatiers crafting bonbons and bars from fine quality chocolate.
  • Growers that are pushing the boundaries with fine flavor cacao using innovative farming, fermenting and drying techniques.
  • Suppliers supporting the production of fine quality products.
  • Chocolate makers who are using a combination of dedicated craftsmanship and scientific know-how to turn dried cocoa beans into fine chocolate.

Each is passionate about fine chocolate. Each has a role in offering fine chocolate products so that you can savor them passionately.

We hope you will discover a new chocolate experience, and enjoy some fine chocolate every day!

Candy Industry  
Casa Luker
 Chef Rubber

Cocoa Town

Dessert Professional

Diamond Custome Machines


ECOM Trading






Manufacturing Confectioner



Oro Maya

Perfect Puree

Savage Bros

TCF Sales




© 2016 Fine Chocolate Industry Association, all rights reserved. Privacy Policy Site Map

For membership inquiries: Jennifer Wicks / 1.406.370.8606 / Email Jennifer
For San Francisco Event inquiries: Jill McLewis / 1.707.824.2253 / Email Jill
Executive Director: Karen Bryant / 1.206.577.9983 / Email Karen

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